Blueberry Crockpot Cobbler

Blueberry Crockpot Cobbler

Preparation Time: 10 minutes
Total Time: 2 hours 30 minutes
Number of Servings: 8
Pure comfort in a pot!

Yummy berries are buried in a rich home-made sweet sour cream batter. An easy set-it-and-forget it treat.

Ingredients
1 cup - flour
1 1/4 cup - sugar
1 tsp - baking powder
1/4 tsp each - cinnamon & nutmeg
1/4 cup - sour cream
1/4 cup - water
2 eggs - eggs
3 tsp - lemon juice
1 bag - Schwan's Whole Blueberries (#804), frozen
4 cups - Schwan's Vanilla Ice Cream (#204)

1. Combine flour, ¼ cup sugar, baking powder, spices, sour cream, water, eggs, and 1 tsp of lemon juice in medium (4 qt) slow cooker. Mix well.
2. Combine berries, remaining sugar and lemon juice.
3. Pour berry mixture in center of batter.
4. Cover and cook on high for 2 hours.
5. Top with ice cream

Cheesy Chicken tonight. I think this would be even better over rice. Very tasty, and easier than easy!

6 skinless, boneless chicken breast
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
1 (11 oz) can condensed cream of cheddar cheese soup
1 (8 oz) container sour cream

Place chicken in slow cooker. Sprinkle with salt, pepper and garlic
powder. In a medium bowl, mix together cream of chicken soup, cream
of mushroom soup and cream of cheddar cheese soup, pour over
chicken. Cook on low for 6 to 8 hours. Stir in sour cream just before
serving.

Jamaican Jerked Red Beans & Sweet Potatoes

Jamaican Jerked Red Beans & Sweet Potatoes
I keep my recipes real simple (KISS). 2 lbs of dry small red beans (I like Dominican Reds) cooked to perfection in the crock-pot, 1 bag of onions (diced and sautéed with garlic), 5 sweet potatoes (diced into 1/2" cubes), 1 bag of spinach (chopped fine) and 1 10 oz. jar of Walkerswood Jerk Seasoning (Hot & Spicy). Combine in a very, very large pot (except the beans), add water to about an 1 inch above everything in the pot and simmer until the sweet potatoes are perfect. Then add the beans. Serve over Quinoa (KEEN-WA), brown rice or even a salad (instead of salad dressing). The Scotch Bonnet Peppers in the Walkerswood really heats things up so there is no need to add diced hot peppers. This is my lunch for the week and I freeze what‘s leftover. Add water to make it a soup. ¼ ingredients for a family meal

Caramel Banana Upside Down Crock Pot Cake

Caramel Banana Upside Down Crock Pot Cake

3-4 ripe bananas sliced in half & lengthwise
1 stick butter
3/4 c brown sugar
1/3 cup chopped pecans
1 box spice cake mix as per instructions

Directions

Line crock pot with crock pot liner and turn on high. If you don't have the liners, spray with Baker Joy. Slice butter into pats & place in the bottom of liner, sprinkle brown sugar over butter, then chopped pecans. Place bananas cut side down over pecans. Mix cake mix according to pkg directions & pour over bananas. Place a double length of dry paper towels over the top of crockpot rim, place lid on tight & cook for 2- 2 1/2 hrs. Check after 2 hours, the sides should be brown & when you touch the center of the cake it should spring back. Turn crockpot off & grab the liner by the edges & remove the cake. Set aside to cool for 30 min. After cooling take a plate & place over the cake & invert it.

Note: Since a crockpot cooks with moist heat the paper towels will help absorb excess moisture & keep it from making the top of the cake soggy

Crock Pot Pineapple Upside Down Cake

Ingredients:
1 Stick of Salted Butter
3/4 cup light brown sugar
(1) 20 oz. can of pineapple tidbits drained
(1) box of pound cake mix

Directions:
(1) In a sauce pan melt the butter and add the brown sugar. Let the caramel sauce cook 2 minutes or so over medium high heat just before the sauce begins to bubble. Add and mix-in the drained pineapple tidbits and cook for another minute to coat the pineapple pieces.
(2) Dump the caramel-pineapple sauce into the crock pot.
(3) Prepare the cake mix as directed on the box. Pour the cake mix evenly over the caramel pineapple sauce.
(4) Cook on high for 2 hours or until the cake is fully cooked, but still moist.
(5) Invert the cake and gently dump it onto your serving platter.

Slow Cooker chicken and corn Enchilada

Slow-Cooker Chicken and Corn Enchilada

Preparation Time: 20 minutes
Total Time: 6 hours
Number of Servings: 8-10

A fiesta of traditional Southwest flavors!
Simply serve this set-and- forget it dish made with our diced chicken and super sweet corn with crispy shredded lettuce and fresh chopped tomatoes on the side.

Ingredients
1 can (10.75 oz) - cream of mushroom soup, undiluted
1 container (8 oz) - sour cream
1 can (4.5 oz) - green chilies, chopped
1/2 bag - Fully cooked Diced Chicken Breast Meat (Thawed)
2 cups - Super Sweet Cut Corn (frozen)
1 can (10 oz) - enchilada sauce
12 (6 inch) - corn tortillas
2 cups - shredded cheddar cheese

1. Stir together soup, sour cream and chilies.
2. Fold chicken and corn into the soup and sour cream mixture.
3. Pour half a can of enchilada sauce on bottom of a medium-sized (4-5 qt) slow cooker and arrange half of cut tortillas pieces over sauce.
4. Spread half of chicken mixture over cut tortilla and enchilada sauce and top with half of cheese.
5. Repeat layer, starting with remaining enchilada sauce and cut tortillas.
6. Cook on low setting for 4-6 hrs.

Barbecue Cocktail Wieners Crock Pot Appetizers

·         1 package of cocktail wieners or cocktail smokies

·         1 bottle of your favorite barbecue sauce

In a 1 1/2 quart crock pot, empty the package of wieners. Now add enough of the barbecue sauce to coat them well. Plug up and let the wieners heat all the way through. **NOTE** My 1 1/2 quart crock pot doesn't have settings.... you just plug it up and it comes on. It only took an hour to hour and a half to be ready to serve these.